- Dish type
- Mini cakes
- Fruit muffins
These treats are a lot healthier than the average muffin. To make these muffins, you need to plan ahead of time, as the batter needs to chill for 3 hours.
181 people made this
IngredientsMakes: 20 muffins
- 475ml pineapple juice
- 290g golden raisins
- 220g dark brown soft sugar
- 125ml vegetable oil
- 175g honey
- 5 eggs, beaten
- 250g plain flour
- 2 teaspoons bicarbonate of soda
- 1 teaspoon salt
- 115g whole bran cereal, such as All-Bran
MethodPrep:20min ›Cook:25min ›Extra time:3hr chilling › Ready in:3hr45min
- In a small bowl, combine pineapple juice and raisins. Set aside.
- In a medium bowl, combine flour, bicarbonate of soda and salt. Stir in cereal. Set aside.
- In a large mixing bowl, combine dark brown soft sugar, oil, honey and eggs; mix well. Add cereal mixture and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover and refrigerate for at least 3 hours or overnight.
- Stir chilled batter. Fill greased or paper lined muffin tin 3/4 full.
- Bake in a preheated 200 C / Gas 6 oven, for 20 to 25 minutes. Cool in tin for 10 minutes before removing to a wire rack.
Reviews & ratingsAverage global rating:(193)
Reviews in English (164)
Great Muffins! always a hit with my family. Heres a tip: I found that if I use a good brand of bran (kellogs or the like) it absorbs much better then the cheaper no name brand. After a long time of refrideration the no name brand will still be quite "sloshy", rather then absorbing moisture while in the fridge it seemed to absorb during the baking time. Not a big deal just a matter of personal preference I guess.-25 Feb 2002
I've been using this recipe for several years and just now remembered to review it. :o) It is the BEST bran muffin recipe I've ever tried. I did make some changes, as it looks like most everyone else did too. I use apple juice and chopped apples instead of the pineapple juice and raisins originally called for. I also add 1 tsp cinnamon and a dash of cloves to the flour mixture. I had a problem with the cereal retaining some of the flour and having white clumps on it, so I mix the cereal in separately - after the flour mixture has been incorporated with the wet ingredients. You need to use bran FLAKES - I buy the store brand that says 100% whole bran flakes and it works great. I've also subbed applesauce for the oil, and the only difference noted was they didn't rise quite as much. I use olive oil if I leave the oil in, and it doesn't taste olive-y after it's cooked. I've also made them with pineapple juice and chopped pineapple, and it's excellent that way also. The batter is very thin initially, but I let it sit overnight and it's perfect in the morning. I use an ice cream scoop to measure into the muffin tins. I normally make a double batch of muffins and freeze them. Thank you so much for an awesome recipe! Definitely FIVE STARS!-07 Oct 2007
I've used egg beaters to replace the eggs; have added up to 1 c. shredded carrots as well - both with excellent results! Cinnamon, nutmeg and allspice are also excellent additions.-13 Jan 2002
Honey Bran and Raisin Muffins recipe - Recipes
There's nothing like a home-cooked meal!
In this age of fast food and busy schedules, it seems almost a thing of the past. I have worked to find recipes which are not only good, but EASY! A lot of the recipes here can be prepared ahead of time. That way you can do the work when you have the time instead of waiting until the dinner hour when things seem to be most hectic. Most of these recipes use ingredients you should already have on hand. So check your pantry and GET COOKING!!
I really enjoy cooking, and I'm always trying and modifying new recipes. Most of the recipes on this site are ones that I have changed - either to suit my tastes or to use the ingredients I have on hand. All the recipes here are ones that I really like. There are so many recipes in the world that there is just no excuse for using one twice if it's not something you really enjoy. Now, whether the rest of the family enjoys them or not is another story, but I try to add special notes about who likes what.
I must admit that this site is also a way to keep track of the recipes that I really like. Haven't you had that recipe you really liked, but then you couldn't find it the next time you wanted to use it? Well, I have, so when I make something I really like, I am going to add the recipe to this web site. Then I will always be able to find it, and you will be able to enjoy it too.
I usually read a recipe as a kind of 'suggestion' for how to make something. Even if I don't try them, I am always looking for new recipes. I read cookbooks for fun - especially the ones with good pictures! I hope you have fun visiting my kitchen, too!
These sound delicious! Can I use wheat bran instead of the cereal, and if so, do I need to change the quantity?
Delicious!! SOOO Moist. I did not make any alterations and I live at high altitude. I Did you use high altitude flour.
First time on your site. Please let me know if the pineapple should be drained or not drained? I’m anxious to try this recipe. Thank you, Debbie
Hi Debbie! No need to drain!
I have been looking for a really good recipe for these muffins. This one sound delicious . Thank you !!
Love these. I increased the brown sugar to 3/4 cup because you are right, as you posted it’s not overly sweet and I wanted just a bit more.
Adrienne, I’m not surprised people love these, they are so full of sugar, (well, fructose), that they would become addictive unless you could make a serving only 1 muffin….
I Love this site I think you are really amazing, but why do you have the font in this space so damn small!! Some of us do have not so good eyesight, you know!! How about taking pity on us & getting your Webmaster to make it larger!! lol…
To fix up the typos, I had to have my nose about 1 inch from the screen, as I just could not read it!!
May I suggest next time, instead of honey, use Rice Malt Syrup, (no addictive fructose) , & instead of the brown sugar, use a Stevia product, also, try not using dried fruit, as dried fruit is just like eating concentrated fructose! Not sure what to use here, maybe those dark coloured dried apricots, (sulphur free, too)…just s few, chopped….
Otherwise, they sound really nice,, just be aware that really ripe fruit (like pineapple/apples/bananas)….has a higher fructose content, too, can make a diabetic’s reading spike real quick…
I Love your bracelet patterns, thank so much for sharing them….
Peace & Love, dear to you & the family..
In Sydney, Australia…
In a large bowl, combine whole wheat flour, bran flakes, wheat germ, brown sugar, baking soda and salt mix well.
Combine buttermilk, water, eggs, oil, honey and molasses blend well.
Add to flour mixture stir just until dry ingredients are moistened.
Fold in raisins.
Pour into glass or plastic container.
Cover and store in refrigerator for a minimum of 4 hours and a maximum of 4 weeks.
To Bake Heat oven to 400
Grease or line muffin pans with paper cups.
Spoon 1/4 cup batter into prepared muffin cups.
Bake for 20 to 25 minutes.
Sometimes a classic recipe is still the best. This is one of my Mom’s, and it’s a keeper.
What do you look for in a great breakfast muffin? I think of…
Good nutrition… check.
Great taste… check.
Easy to make and freezes really well… check and check.
These babies are super-moist and tender with great flavour from the oat bran and honey. I piled in a ton of Thompson raisins which add a sweet hit of fruity goodness .
The word ‘classic’ has a tarnished reputation. Sometimes it makes a recipe sound old-fashioned, out-of-step with today, unhealthy or even boring and uninspired. Not at all. I call these Classic Raisin Bran Muffins because they are healthy, delicious, so easy to make, but most of all it’s a recipe that should never be forgotten.
I shouldn’t just call these the perfect breakfast muffins, as they make the perfect partner to a cup of green tea anytime of day… enjoy!
How to Make Bran Muffins
Bran muffins are super easy to make, but there are a few extra steps in this recipe that you don’t find in most muffin recipes. Before adding the wheat bran to the muffin batter, you first have to toast it for a few minutes in the oven. While the wheat bran is toasting, heat some raisins in a pot of water and simmer until the raisins have soaked all the water up. Transfer the raisins to a high-powered blender or food processor, and mix until smooth.
Once all that’s done, you can make the muffin batter. Simply combine the wet and dry ingredients in separate bowls, and then mix the two together. Bran muffin batter is on the thicker side, and it requires more time in the oven than regular muffins. And because the batter is already brown in color, it’s tricky to tell when the muffins have finished baking. I usually just poke the center of the muffins after they’ve been in the oven for 20 or so minutes. If the center is firm, they’re ready to be pulled out!
Raisin Bran Muffins
Submitted by: Farzana Haveliwala
Yummy Golden Raisin Muffins
Ok this was my first time baking and giving a recipe, so please bear with me. Pre heat oven to 400 degrees In a large bowl mix all the dry ingredients well. Then add in the wet ingredients one at a time, except the raisins. Line a 6 serving muffin tray with paper cup inserts and fill each one with this mixture. Bake at 400 degrees for 15 mins. Let cool and enjoy.
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Raisin Honey Bran Muffin Recipe
The kitchen is often the focal point of family activities. Even the youngest member of the family wants to join in on the fun. Working in the kitchen provides endless opportunities to enrich your child’s vocabulary, senses, and eating habits.
Infants and toddlers especially want, and need, to be near their parents. They enjoy the action, the noise, and the smells of the kitchen as they feel included in the family’s daily life. Not only can a parent better keep a close eye on the child as they work, but also, they can provide a rich stimulating environment for the child, and to the developing relationship with one another.
“The child can only develop by means of experience in his environment. We call such experience work”
Toddlers are fascinated with opening and closing doors. Around six months of age, children can have their own cabinet or drawer within easy reach, filled with safe kitchen toys, such as plastic stacking bowls, measuring cups, measuring spoons, and wooden spoons, etc. As they explore and experiment with kitchen work, they are learning about the physical world in which they live, and developing spatial relationships which will lay the foundation for understanding mathematical concepts. So Let’s get cooking!
Raisin Honey Bran Muffins
3 cups bran cereal (such as All Bran Original), divided
1 cup of boiling water
1 ½ cup unsweetened applesauce
2 ½ cups whole wheat flower
3tsp baking soda
2tbsp vital wheat gluten
¾ cup honey
2 cups buttermilk (or 2tbsp vinegar or lemon juice mixed with milk to equal 2 cups –I use 2%)
1 cup seedless raisins
Preheat oven to 375 degrees.
Combine 1 cup of the cereal with boiling water and applesauce. Mix well and set aside.
Combine flour, salt, baking soda and remaining 2 cups of cereal. Add honey, milk, and eggs. Mix well.
Stir in cereal/water/applesauce mixture and raisins.
Spoon batter into greased muffin tins, filling each cup 2/3 full.
Bake for 15 minutes, one pan at a time. Cool in pan for 10 minutes before placing muffins on cooling racks.
Remember when demonstrating with toddlers, slow down your movements about half the speed your child would need to do it. This encourages your child to do all things slowly and carefully. Have fun!
Raisin Bran Muffins
These muffins are moist, flavorful, and EASY to make. I now have a way of re-purposing a cereal that seems to lose its luster after the first couple of bowls.
Raise your hand if you love Raisin Bran!
Mmmk, not so much. Us normal people don’t care much for shrively grapes in our cereal.
But don’t mind if I do – I’m going to be a raisin hypocrite right now and tell you about how Raisin Bran changed my breakfast life – and I’m not talking about the cereal category. I’m talking about these Raisin Bran muffins.
Those hard shrively grapes that we all know and don’t love and pick out of our cereal? I don’t know how or why, but they become the most soft sweet nuggets of joy inside this pillowy bran muffin. It’s a total raisin makeover and I luv it.
And did I mention you can keep this batter in the refrigerator and make a fresh-baked muffin every morning of the week? You’re welcome.
Just plop some of that batter into a mug or ramekin. Microwave it for about a minute, top it with butter and honey, impulsively make and eat another one, and then run out the door with honey on your face.